A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, Heat milk to boiling point and remove from the heat.

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  • In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.

  • Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

Nutrition Facts

115 calories; protein 2.4g 5% DV; carbohydrates 17.3g 6% DV; fat 3.7g 6% DV; cholesterol 83.1mg 28% DV; sodium 25.9mg 1% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2005
This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious. Read More
(84)

Most helpful critical review

Rating: 3 stars
02/14/2011
Extremely sweet! Would definitely cut sugar in half the next time. I also used half-n-half in place of the milk. I found the cooking the combined mixture over the boiling water unnecessary and time consuming. After about a minute I emptied the contents of the bowl back into the small saucepan and cooked the mixture on low heat - whisking constantly. It was cooked and thickened in an instant - and smooth as silk. I also added about a tablespoon of Gran Marnier to the cream for a bit more fun. I used the cream between baked puff pastry squares and then proceeded with sweetened strawberries real whipped cream and a drizzle of chocolate sauce for a fabulous dessert! Read More
(5)
32 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/17/2005
This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious. Read More
(84)
Rating: 5 stars
07/03/2008
This is a wonderful filling! It tastes just like pudding and is very easy to make! The only thing that I changed was that I only mixed the milk with the other mixture about halfway and then poured the whole thing into the sauce pan I was already using. I used a whisk and mixed it well continuing to do so on a very low heat until properly thickened. I then finished the recipe as stated. I used this in empanadas and it was awesome! I'll definitely use it again! Read More
(40)
Rating: 5 stars
06/23/2009
This was very good. I made it a second time with 1/2 cup of Heavy Cream and 1/2 cups of Whole Milk. Much richer...very very good. Great filling for Boston Cream Pie. Read More
(27)
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Rating: 5 stars
01/31/2004
Quel délice!!! Je cherchais depuis longtemps une recette de crème qui se marie bien avec des fruits. Facile à faire et rapide j'ai du faire 2 tartes dans la même semaine... mon père l'a adoré ainsi que toute la famille... avec des fruits frais c'est parfait! Great!!! I was searching for a cream recipe that is good easy and quick to combine with fruits. I had to make this recipe twice in the same week because of my father... he likes it and all the family... With fresh fruits it's perfect! Read More
(19)
Rating: 4 stars
04/10/2005
We made this for the first time last night and multiplied the recipie X 4 for 2 strawberry pies. I used a little less sugar than called for and the sweetness was very good. I also added a little lemon extract in addition to the vanillia to bring out the flavor of the berries. I must not have cooked it quite long enough since the custard came out a bit runny for a pie. I will try it again and cook until a bit more solid. Thanks. Read More
(16)
Rating: 4 stars
03/30/2005
it was an easy recipe but it was a bit too sweet for my taste. Next time I'll try with 1/3 cup of sugar. I also didn't use the double boiler but just put the contents back in the sauce pan and heated it on low heat instead. Read More
(15)
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Rating: 5 stars
06/27/2005
Used for the filling in a boston creme pie. Everyone loved it. Also made little parfaits out of it w/ blueberries etc. Wonderful. Read More
(14)
Rating: 4 stars
05/13/2005
Good recipe except it was wayyyy to sweet for me. I gave it a second try with half the sugar and it was much better. Read More
(14)
Rating: 5 stars
09/09/2004
I made this as just a custard to eat. It was a little thick for that but it was just what we had been wanting in flavor. It was wonderful Read More
(14)
Rating: 3 stars
02/14/2011
Extremely sweet! Would definitely cut sugar in half the next time. I also used half-n-half in place of the milk. I found the cooking the combined mixture over the boiling water unnecessary and time consuming. After about a minute I emptied the contents of the bowl back into the small saucepan and cooked the mixture on low heat - whisking constantly. It was cooked and thickened in an instant - and smooth as silk. I also added about a tablespoon of Gran Marnier to the cream for a bit more fun. I used the cream between baked puff pastry squares and then proceeded with sweetened strawberries real whipped cream and a drizzle of chocolate sauce for a fabulous dessert! Read More
(5)
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